I just made the BESTEST EVER gingery carrot tomato soup. The recipe comes from FatFree Vegan Kitchen, one of my favorite food blogs, and it was super easy to make.

You only need a few ingredients to pull this soup together: carrots, onions, garlic, ginger, veggie broth, canned tomatoes, cayenne pepper and tahini. It cooks up in 40 minutes. Susan, the recipe author, recommends letting it simmer longer for the flavors to really meld. However, I was hungry and couldn’t wait, so I dove right in. The soup was already so good with minimal cooking, I’m wondering how much better it’ll be reheated tomorrow?

On a side note, my dog Meghan goes bonkers for carrots, so she was underfoot while this was cooking. I guess I can be nice and share with her…

On a double side note, I love my new soup mug from my oldest and dearest friend, K.

I was lucky enough to be gifted with some local turnips recently and found the perfect recipe to use them in. The recipe is from Barbara Kafka’s “Vegetable Love,” but I found the exact same recipe on this website.

I did change up the recipe a bit by using my homemade vegetable stock to add more flavor. I also used less parsley since two cups just sounded like too much!

Into the pot went the cut and peeled turnips, potatoes, and onions, along with the carrots, celery and garlic. Next went the veggie stock and some salt and pepper. Cooked til the veggies were tender, then blended the soup with my immersion blender.